Interview with Denise Miller on Eat Locally
7 June 2007, 11:00 AM MDT
Read more about Denise Miller
Transcript
lana:
Do the 'farmers' sell to local stores and restaurants, and if so how do we know?
Denise Miller:
Hi Lana,
Yes, many farmers and ranchers do sell wholesale to restuarants, in addition to visiting farmers' markets. The best way to know where you might find their produce or meat around town in simply to ask the grower/rancher. Some restuarants who purchse locally grown food also try to promote where the food is from on menus or in their ads. And, if you have a favorite restaurant or two, you can always ask the manager or chef if they've thought about buying meat or veggies from local growers.
Yes, many farmers and ranchers do sell wholesale to restuarants, in addition to visiting farmers' markets. The best way to know where you might find their produce or meat around town in simply to ask the grower/rancher. Some restuarants who purchse locally grown food also try to promote where the food is from on menus or in their ads. And, if you have a favorite restaurant or two, you can always ask the manager or chef if they've thought about buying meat or veggies from local growers.
Marion Kalb:
When will fruit be coming into the markets?
Denise Miller:
Hi Marion,
When fresh fruit arrives at market it's always exciting! Just like many veggies, it somewhat depends on where you live, which market you go to and where the growers live. Fruit can be even more delicate than vegetables, so what available really depends on the weather. I know right now in Santa Fe you can find fresh strawberries, and cherries should be arriving around the Solstice. If you're in Albuquerque, cherries may already be out, and there should be strawberries, too. It hasn't been a great year for apricots since there was some very late freezes, but again, depending on where growers live, apricots will be coming around by late June or early July. Once we get into high summer (mid July -eearly Sept.), you will really start to see more fruit at the markets including peaches (should be a good peach year, I hear), raspberries, blackberries, grapes, melons, and pears. The best advice for fruit or anything that you really have your heart set on is to get to market early for the best selection, or before it disappears.
When fresh fruit arrives at market it's always exciting! Just like many veggies, it somewhat depends on where you live, which market you go to and where the growers live. Fruit can be even more delicate than vegetables, so what available really depends on the weather. I know right now in Santa Fe you can find fresh strawberries, and cherries should be arriving around the Solstice. If you're in Albuquerque, cherries may already be out, and there should be strawberries, too. It hasn't been a great year for apricots since there was some very late freezes, but again, depending on where growers live, apricots will be coming around by late June or early July. Once we get into high summer (mid July -eearly Sept.), you will really start to see more fruit at the markets including peaches (should be a good peach year, I hear), raspberries, blackberries, grapes, melons, and pears. The best advice for fruit or anything that you really have your heart set on is to get to market early for the best selection, or before it disappears.
Alfred Romo:
My family prefers organic fruits and vegetables. We would like to try some of the produce from the local farmers market, but how can we know if these products are safe as far as what types of pesticides are used. This market is not regulated is it?
Denise Miller:
Markets are regulated by the Environment Dept. in most towns and cities, but these regulations are more geared toward general food violations, such as baked goods and processed goods coming from certified kitchens, proper sampling techniques, and those kinds of issues. In terms of organic regulations, the New Mexico Organic Commodity Commission regulates all certified organic goods, but they do not police markets. HOWEVER, the reason people shop at farmers' markets is because they can ask the farmer directly how they grow their food. If you start asking a lot of questions, farmers may tell you to come visit their farm and see for yourself. Organic certification is meant for things you're buying from a farmer in California or New York where you don't have the opportunity to ask the grower yourself. By in large, farmers are an honest bunch, and they will tell you exactly how they grow the food. Also, most small scale farmers don't have the inclination to get certified because it is very time consuming process. Thanks for asking!
Carolyn Flynn:
Hi Denise,
What are some of the vegetables coming up on the horizon in the next few weeks at growers' markets?
What are some of the vegetables coming up on the horizon in the next few weeks at growers' markets?
Denise Miller:
Well, it always depends what market you are at and where growers live, but starting right now you can find: rhubarb, asparagus, arugula, bok choy, chard, carrots, collard greens, kale, mushrooms, mustard greens, peas, salad greens, spinach, sprouts, garlic onions, beets, radishes, turnips, and fresh herbs. Within the coming weeks you can look for beans and cucumbers, and then toward mid July you'll also see bell peppers, black-eyed peas, eggplant,potatoes, and tomatoes. The list just grows through high summer (early Sept). I probably haven't listed everything--so the best thing to do is get out to your local market and look around. Taking your time is important because sometimes it's easy to miss things. Just get there early for the best selection. Enjoy!
Le Adams:
Is there much difference between certified organic, uncertified organic, and 'beyond organic'? How can I know which one might be best?
Denise Miller:
Hi Le,
Good question. All the various "organic" labels have everyone confused. Quickly as to the labels themselves: 1) certified organic means the grower has been certified by the state who works with USDA. In NM we have the Organic Commodity Commission. They make sure every "t" is crossed and "i" is dotted as to how the food is grown, and it requires quite a bit of paperwork on the part of the grower to become certified. Many small gorwers just don't have the size operation that makes sense for them to become "certified." 2) "Uncertified organic" is actually not a kosher term. The only way a grower can officially claim to be organic is to be certified. There is no such thing, officially, as non-certified organic. HOWEVER, that doesn't mean the grower is not growing organically. Only that they chose not to be certified. 3)"Beyond organic" is another not really kosher, probably misleading label. After all, what can be "beyond" organic. Chances are it's a marketing term some group is trying to use to describe organically grown produce that is simply not certified. What does all of this mean for the shopper at a farmers' market? The good news is that labels aren't as necessary at a market where you can both ask the grower all about their growing methods, and taste the food. Many growers' who can't call themselves organic may say, "naturally grown" or "pesticide free" or some other description. The bottom line is that at a farmers' market you have the opportunity to talk to the farmer--eye-to-eye--and hopefully have all your questions answered. One thing you know for sure when shopping at growers' markets is that the food is really fresh, usually picked within 24 hours. And that you know is good for you!
Good question. All the various "organic" labels have everyone confused. Quickly as to the labels themselves: 1) certified organic means the grower has been certified by the state who works with USDA. In NM we have the Organic Commodity Commission. They make sure every "t" is crossed and "i" is dotted as to how the food is grown, and it requires quite a bit of paperwork on the part of the grower to become certified. Many small gorwers just don't have the size operation that makes sense for them to become "certified." 2) "Uncertified organic" is actually not a kosher term. The only way a grower can officially claim to be organic is to be certified. There is no such thing, officially, as non-certified organic. HOWEVER, that doesn't mean the grower is not growing organically. Only that they chose not to be certified. 3)"Beyond organic" is another not really kosher, probably misleading label. After all, what can be "beyond" organic. Chances are it's a marketing term some group is trying to use to describe organically grown produce that is simply not certified. What does all of this mean for the shopper at a farmers' market? The good news is that labels aren't as necessary at a market where you can both ask the grower all about their growing methods, and taste the food. Many growers' who can't call themselves organic may say, "naturally grown" or "pesticide free" or some other description. The bottom line is that at a farmers' market you have the opportunity to talk to the farmer--eye-to-eye--and hopefully have all your questions answered. One thing you know for sure when shopping at growers' markets is that the food is really fresh, usually picked within 24 hours. And that you know is good for you!
Nadine:
What's the difference between "Organic" and "Organically grown"
Denise Miller:
Dear Nadine,
Please see the answer to Le's question previously posted. Thanks!
Please see the answer to Le's question previously posted. Thanks!
Monica:
If you do not already plan to, I'd love to see you compare how many miles a tomato travels from various locales (maybe NM, CA, and Chile) and all of the energy expenditure that goes with it. I think people have no clue, and the numbers are mind-boggling! Also if you want to get really into energy expenditure, please talk about how much energy (how many gallons of water, how much grass/feed) it takes to produce one pound of beef, as compared to one pound of lettuce. Amazing! We need to get more of this information out there to the masses! :) Thank you.
Denise Miller:
Monica,
Thanks for your excellent observations about mileage and energy expenditures that happen with all too much produce we consume in this country. Why should we important huge amounts of garlic from China, for example, when plenty is grown either locally or at least in California?. I think the important thing for people to know is that by shopping at local farmers' markets they really are helping cut down on some of those very energy-wasting practices, not to mention getting MUCH fresher, better-tasting and healthier food. If people are interested in learning more about these kinds of issues, one good website to check out is www.foodroutes.org I think they have some of the very statistics you are talking about. Thanks for writing!
Thanks for your excellent observations about mileage and energy expenditures that happen with all too much produce we consume in this country. Why should we important huge amounts of garlic from China, for example, when plenty is grown either locally or at least in California?. I think the important thing for people to know is that by shopping at local farmers' markets they really are helping cut down on some of those very energy-wasting practices, not to mention getting MUCH fresher, better-tasting and healthier food. If people are interested in learning more about these kinds of issues, one good website to check out is www.foodroutes.org I think they have some of the very statistics you are talking about. Thanks for writing!
lana:
Will the farmers
sell to the public all thorough the year?
sell to the public all thorough the year?
Denise Miller:
Hi Lana,
Several markets in New Mexico do sell all year long. Santa Fe market sells every week at an indoor location throughout the winter, and Los Ranchos and Los Alamos have a monthly winter market Unfortunately, our somewhat shorter growing season doesn't really promote having too many all year markets, so usually there needs to be enough population to support the effort, as well as enough growers who use greenhouses to get through the winter. Thanks for asking.
Several markets in New Mexico do sell all year long. Santa Fe market sells every week at an indoor location throughout the winter, and Los Ranchos and Los Alamos have a monthly winter market Unfortunately, our somewhat shorter growing season doesn't really promote having too many all year markets, so usually there needs to be enough population to support the effort, as well as enough growers who use greenhouses to get through the winter. Thanks for asking.